Homemade ragi idli is a breakfast option from South India which is made with millets. It has gained popularity due to its health benefits and distinctive flavor. The idlis made from finger millet are not just delicious but also packed with essential nutrients. Ragi idli is an excellent choice for those who are looking for a healthy breakfast option. It is perfect recipe for weight loss. Easy recipe you can make with finger millet flour are ragi rotti, pulao,ragi mudde, ragi biscuits, dosai and ragi sevai.
Soft idlis and crisp dosas is a favorite breakfast for many, from this smooth batter. Healthy and low calorie. However, regular idli dosa batter is made by fermenting cup idli rice or sona masuri rice along with urad dal in 3:1 ratio. This cannot be eaten by those who have diabetes. Making a gluten-free ragi idli helps even those watching sugar enjoy this healthy breakfast. Another great option is quinoa idli. If you want to learn more about millets, refer to our glossary on millets.
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Equipment
- Large bowl
- High speed blender/ wet grinder
- Idli plates & steamer/ instant pot for idli
- Flat pan/iron pan & thin metal spatula for instant ragi dosa recipe
Ingredients:
In order to make finger millet idlis, here are the main ingredients that you will need. These include
- ragi seeds /whole ragi millet
- urad dal (black gram)
- salt
- fenugreek seeds / methi dana (optional)
Refer to the recipe card for details.
How to make ragi idli ? (recipe video)
Instructions
Here are the step by step recipe instructions:
- Soak ragi seeds, methi dana and urad dal in water
2. Drain the excess water after soaking,Use a strong mixer grinder to blend with fresh water into a smooth paste. I use the same amount of water as that of Ragi. So if you used 1 cup ragi, use 1 cup of water.
3. We need to achieve the ideal batter consistency of the ragi idli batter, to get the perfect idli.
In order to achieve the fermentation process, it is necessary to place the batter in a warm location, particularly in colder climates, and let it ferment overnight. You can put a sweater over the vessel containing batter if you stay in a cold climate. This will enable early fermentation.
4. Once the batter is fermented,its ready for use.
5. In order to achieve perfectly shaped idlis, fill the idli moulds or plates at optimum level. If you over fill it, the batter will not form a perfect shape but will spill over.
Steam these idlis for 15 minutes or until done.
Top tip: Always let idli cool on the plate before you remove it from the idli plate else it does not come out in perfect shape.
Variations : Healthy Ragi dosa (finger millet dosa with urad dal)
You can make ragi dosa with the same batter in a dosa pan. I prefer to add little water to the batter before I use it for the dosa. Pour
ladle of the batter in the center of the pan and spread it in a large circle. Sprinkle some oil on top and cover it with a lid. Let it cook until it can be removed gently with a flat spatula. Flip and cook on the other side.
Finger millet dosa is a crispy dosa and can be served with a potato masala like a regular masala dosa. You can also serve it with sambar, tomato chutney, idli podi or coconut chutney.
Related recipes
Ragi Idli | nachni dosa | whole finger millet recipe
Equipment
- Vitamix or any mixer grinder or wet grinder
- idli cooker / Steamer with idli stand
Ingredients
For Idli/dosa batter
- ⅓ cup black lentils without skin urad dal
- 1 cup finger millet seeds ragi seeds
- ½ teaspoon fenugreek seeds methi dana (optional)
- Salt as per taste
- 1 cup water
Instructions
- Wash and soak urad dal(with methi dana) and ragi seeds in a bowl with enough amount of water overnight or 4-6 hours
- Blend ragi with urad dal ,water and salt in a mixer (this takes around 40-50 seconds in a vitamix blender) once its nearly done,
- You may blend the above in 2 or more batches depending on the capacity of the mixer.
- To make idli,keep the batter aside to ferment overnight in a warm place.(refer notes)
To make idli
- Grease idli pans with butter/ghee/oil, poul a ladle of batter in the pan
- move the idli rack into a steamer and steam for atleast 12-15 minutes.
To make ragi dosa
- You can use fresh batter that is not fermented or use the fermented batter.
- In a bowl take some amount of batter and add some water to get a thin pouring consistency.You may add salt if required
- Once its medium hot,add a ladle of batter and spread it evenly.Add little oil on the edges.
- Let it cook for few minutes ,until rawness dissapear.Optionally flip it and cook on the other side for few mins.
- Using a spatula,take out the dosa.
- Sprinkle some water and repeat for the remaining fermented batter.
Video
Notes
Nutrition
Substitutions
- You can also use a wet grinder instead of mixer grinder , By utilizing a wet grinder, you can guarantee the creation of a thick batter, which ultimately results in the production of soft and spongy idlis.
- If you want to try out some instant ragi idli recipes, you can use an instant pot or baking soda to achieve quick and efficient results. If you want to introduce a unique texture to your idlis, you can consider using either ragi rava or idli rawa as a substitute for the traditional idli rice. Other dishes you can make are ragi malt, ragi dosa, pasta and seviyan.
- In case you don't have idli plates, you can steam them in plates with a thick rim or tiffin boxes.
Storage
Fermented batter can be refrigerated for 2-3 days.However I have found that idlis come out best with fresh batter, with cold batter its better to make dosa. until you are ready to eat.
FAQ
It is high in fiber.
No it is gluten-free. it is packed with several essential amino acids. Also, it is one of the best non-dairy sources of calcium.
It has low glycemic index.
Excellent source of fiber.
It is also good source of calcium.
It contributes positively to blood sugar levels.
Conclusion
Fluffy ragi idli with your favorite choice of chutney is considered a superfood .It is an excellent addition to the breakfast menu of South Indian households. Serve ragi idli with dips you like. You may serve it with a dollop of peanut chutney, coconut chutney, tomato chutney, or spicy chutney.
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